Warm Red Bean And Andouille Dip

1. 1

   Let the oil get heated in a large nonstick skillet over med-high heat.

2. 2

   Add in the andouille; cook, 5 minutes, turning often (until browned).

3. 3

   Add in the onion, scallions, red bell pepper, and garlic; lower heat to medium.

4. 4

   Cover and cook about 5 minutes or until vegetables are tender.

5. 5

   Stir in cajun seasoning.

6. 6

   Add in the beans; cook, stirring often, for about 3 minutes or until heated through.

7. 7

   Using a slotted spoon or potato masher, mash the beans in the skillet, adding enough of the reserved bean liquid as needed.

8. 8

   Season with hot pepper sauce.

9. 9

   Transfer to a small (1 quart) slow cooker on low.

10. 10

    Serve warm with toasted baguette or sturdy tortilla chips.

* Per serving · 4 servings · Values may vary.

No additional tips available.